Sorghum Pumpkin Soufflés

October 21, 2015

Pumpkin has undeniably taken over the Internet in the form of a Virtual Pumpkin Party.To be honest, my knowledge- as well as experience- with the much loved winter squash can be summed up in one word, non existent.Unless you count the amount of times I’v read, “It’s the Great Pumpkin, Charlie Brown.” On that I’m an expert. (My son’s name is Charlie, it’s his favorite book at the moment)

When I think of a pie with an orange tone custard center, wrapped in buttery pastry dough that flakes when pierced with a fork, my mind immediately conjures an image of a slice of sweet potato pie. Not that of a pumpkin.My only memory of cooking with pumpkin was when I decided to make a pumpkin pie from scratch, as in even the filling. Using the largest pumpkin I could find-which I would later learn was my first mistake- I began a journey into the hell of trying to scrap and carve the great pumpkin that Linus was so desperately in search of.Then roast it, then puree it, then burn it. The pie that is.There should also be a book titled “It’s the brunt pumpkin, Charlie Brown”.Needless to say my pumpkin pie fell flat. Flat into a dark brown with flecks of black abyss. And I threw that pie along with my thoughts of culinary pumpkin perfection in the trash.

Recollections of that experience and the concave center of that pie, brought me to the intersection of soufflé lane and pumpkin street. There is one question that people who read this site always ask me. “Why Southern Soufflé?In college I used to cook meals on a hot plate in my dormroom. I was pretty good at it. To the point people would come by on Sunday and eat American sliced cheese over drop biscuits and collard greens off of paper plates by my door.As long as you had $5.00.It would be this and my distinct southern accent that somehow earned me the nickname “Southern Soufflé”

A rich dark chocolate molten soufflé is also one of my desserts.With that, we come to the Sorghum Pumpkin Soufflés on the menu today.These soufflés are little domes sweetened with Sorghum Syrup which is beloved here in the south. The spices and pumpkin give them a gingerbread flavor in each light bite. In addition, so these puffed up confections wouldn’t be left feeling naked and afraid, I sprinkled the tops with powdered sugar and drizzled each with a little more syrup.

Big Shoutout and Kissy Face Emoji to Sara at Cake Over Steak for bringing all of us together to share our pumpkin creations with the #VirtualPumpkinParty realness.

Directions:In a small heavy saucepan, whisk together milk, cornstarch and spices. Bring to a boil over medium heat. Be sure you’re whisking constantly to ensure the mixer is smooth. About 2 minutes.Remove from the heat and whisk in pumpkin and sorghum. Transfer mixture to a large bowl and allow to cool to room temperature.Meanwhile- Heat your oven to 400Beat the eggs and salt in the bowl of your stand mixer, adding the ¾ cup of granulated sugar a little at a time. Beat until whites hold stiff and glossy peaks. About 3-4 minutes.Fold about a third of the whites into the cooled pumpkin mixture, then fold the remaining whites gently into the mixture making sure to thoroughly combine.Divide the mixture evenly among the ramekins.Bake soufflés for 15- 20 minutes or until puffed and golden. Dust with confectioners’ sugar and a drizzle of sorghum and serve immediately.

The idea of you hosting Sunday suppers in your dorm room with dinner cooked on a hot plate never fails to make me smile. (Or your familiarity with "It's the Great Pumpkin, Charlie Brown," or not leaving your souffles "naked and afraid"!) These souffles are just incredible, so lofty, soft and comforting. I'll take three, thank you!

I love the explanation of your nickname!! College is such a formative time of our lives. These souffles are beautiful. Souffles have a special place in my heart, my boyfriend and I made them last Valentine's Day with no mixer haha. I love yours!

Erika! These are just gorgeous! I'm thinking about making them for a dinner party tomorrow night. I don't have and probably wouldn't be able to find the sorghum syrup out here…what do you think about using Steens as a substitute? Or molasses, maybe?

i love knowing that! And not only knowing the story behind the Southern Souffle, but the story, the STORY!!! Hot-plate paper-plate pop-up in the DORM? The more I know you, the more delighted and dazzled I am. And this gorgeousness here: I am afraid my pumpkin souffles would not soar like these, but I won't know till I try, will I? Fear of Souffles, BEGONE!

Now THAT is a soufflé! And you caught it quickly too! That is absolutely amazing! We are so freaking inspired by you! HOW in the world are we JUST discovering you? We love soufflés and your pumpkin version looks absolutely delicious, so thanks for taking the time to share this. We are definitely pinning to make and post as well and will tag you of course. We are a Dubai-basid chef husband and wife blogging duo and see so many similarities with you! Much love and blessings to you and do please keep in touch. We will subscribe here and try to connect on other platforms as well. We are also @ChefandSteward on FB, Twitter, Instagram, Pinterest and YouTube. #OneLove